· Marinate your meat or chicken."It doesn't seem to matter what's in the marinade of how long the food sits in the liquid," the editors say. A simple dip before you throw it on the grill should do the trick.

· Microwave that meat or chicken for about two minutes and then pour off the juices. That should eliminate 90 percent of the HCA's from forming on the grill.

· Don't overcook the meat. You want to keep it moist. Cooking the meat until it's well-done creates more HCA's.

· Be a frequent flipper. If you constantly turn over the meat or chicken – every minute or so, the surface temperature stays lower which reduces HCAs.

By the way, veggie burgers and cooked vegetables create almost none of the chemicals.